Montag, 23. Juni 2014

Welcome to
my homeland of County Armagh, Northern Ireland and the beauty of the apple
orchards scattered around Portadown of the area.

Your feet
sink into the thick, dewy grass, and the odors of country flowers and cows out
to pasture tickle your nostrils. No traffic, no city lights, just country air
and open sky.

As far as
you can see, rows of apple trees stand poised on the sloping hills of the
orchard town Portadown. Dating back over a thousand years, the orchards are as
old as the city itself and produce a cornucopia of varieties, including the
famous Bramley cooking apple.

The Bramley
apple is best known for its superb and flexible cooking qualities in desserts,
soups, main courses, and sauces. Fresh from the tree itself, the Bramley cannot
be eaten because it is very bitter, but when cooked it is mildly sweet, its
tangy flavoring making it suitable to serve with virtually anything.

If you want
something more impressive with the Bramley apple that you can even serve at a
tea time or dinner party, the sophisticated flavors in this recipe is what you
need.